Meal Kit
White Bean and Butternut Squash Stew
with pepitas and toasted ciabatta
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Wheat
- Calorie-Conscious
- Vegetarian
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Chef
Nigel Palmer
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Flavorful with nice balanced texture. Great for a cold day meal.
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This is one of the easiest yet most delicious recipes I have ever made! I will definitely make this again!
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It was much, much better than I thought it would be. The flavor and texture was great. I loved how the squash came pre-cut and it didn't overpower the dish at all. The kale wasn't too overpowering either (which I normally find it to be). It tasted rich, delicious and healthy. Yum!
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I made this for lunch at work, and so many people commented that it smelled delicious. It was really excellent. Very nourishing and filling.
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Best soup I have ever made or eaten!!!!
In Your Box (serves 2)
- 15 oz. Cannellini Beans
- 12 oz. Cubed Butternut Squash
- 2 Roma Tomato
- 3 oz. Kale
- 1 oz. Pepitas
- 4 tsp. Vegetable Base
- 2 tsp. Sriracha
- 2 Garlic Clove
- 1 Ciabatta Bread Roll
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories560
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Carbohydrates78g
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Net Carbs72g
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Fat20g
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Protein22g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Mince garlic.Drain white beans.Halve ciabatta lengthwise.Stem kale and coarsely chop. -
2 Begin the Stew
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and 1/4 tsp. salt to hot pot. Stir occasionally, 2 minutes.
Add garlic and tomatoes and cook until aromatic, 1 minute. -
3 Continue Cooking the Stew
Add 2 cups water, white beans, and vegetable base to pot.
Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes.While stew cooks, toast ciabatta and pepitas. -
4 Toast Ciabatta and Pepitas
Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil.
Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet.Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes.If desired, quarter ciabatta before serving. -
5 Finish the Stew
Stir kale into stew and cook until leaves are wilted, 3 minutes.
Season with 1/4 tsp. salt and pepper.Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!
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